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Vegetarian Sweet Potato and Eggplant Curry

With Eggplant and Sweet Potato in full season right now we went looking for a meal that provided the flavour of both these amazing ingredients in the one dish.

You can't go wrong with this curry posted via delicious


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  • 1/4 cup (60ml) coconut oil
  • 1 onion, thinly sliced
  • 1 long red chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 5cm piece ginger, finely chopped
  • 30 fresh curry leaves
  • 400ml can coconut milk
  • 2 cups (500ml) vegetable stock
  • 2 tbs tamarind paste - Substitute equal parts lime juice and brown sugar for this ingredient.
  • 4 Japanese eggplants, quartered lengthways, connected at stem
  • 300g sweet potato, peeled, cut into thin wedges
  • Toasted coconut flakes, steamed rice, and lime wedges, to serve

Masala paste

  • 1/2 cup (45g) desiccated coconut
  • 3 whole dried chillies
  • 1 tbs coriander seeds, toasted
  • 2 tsp cumin seeds, toasted
  • 1 tsp whole black peppercorns, toasted
  • 2 tsp turmeric
  • Juice of 1 lime


For the method see the delicious website


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About the author

Judith has been a passionate organic foodie for more than 10 years.  She loves finding natural alternatives for anything from garden pests to cooking, from cleaning to skincare and is very honest about the idea that convenience is not always for the betterment of society.

Other passions for Judith include Ben, their 4 kiddos, her faith, camping and most things to do with gardens and salt water (not together!). 

Judith is also the co-founder of One Table, an organic food movement whose goals are to help others create healthy families, to recreate a fairer food system in Australia and globally, and to support farmers and producers who love what they do, which is giving back to the land by embracing organic and bio-dynamic practices. 

When Judith isn't writing blogs, doing the accounts, working in the One Table shop, or spinning the plates of a household of 6, she loves her hammock and a sassy Regency era novel.